Here is a gorgeous recipe which I originally found in one of my cookbooks from Bill Granger titled, Sydney Food. It’s a spring onion flat bread and as you may or may not know, I found out early last year that I can’t have gluten/dairy/yeast/eggs. It has lead me to search for great recipes to fit my new food repertoire…which has been hard. A lot of gluten free food is full of garbage and as you also may know, I am a Personal Trainer as well as a Designer, so nutrition is paramount to me…any hoo…I have tweaked Bills recipe…I hope he doesn’t mind.
We have had loads of spring onions…
which we call shallots in our house – my dad’s fault…and this recipe was perfect.
This recipe makes about 6-8 flat breads. If you double the recipe, you can freeze them for school lunches…
studio breaks…you know. Also, I have made this with chorizo/panchetta/garlic and you can do a sweet version with stewed apple/cinnamon – it’s endless.
SPRING BREAD RECIPE
You will need – 2 cups plain gluten free flour (whatever mix you use)
2 teaspoons GF baking powder
3/4- 1 cup boiling water (it must be boiling) The amount will depend on what flour you use.
Pink Himalayan Salt. The recipe calls for 3 tsp (I don’t use half that amount)
Garlic or chilli oil
Spring onions, chopped/garlic, crushed
Ok, get your food processor out and put the flour, baking powder and a little bit of salt. Turn it on to combine it all and then while it is still going, drizzle in the boiling water until the flour mix turns into a ball and rolls around the processor. Take it out and lightly flour a board/bench and knead it for a few minutes, then wrap in cling wrap for about 20 minutes.
Take this time to chop up your spring onions and garlic and fill a little dish with your oil. Once you have left the dough for a while, unwrap it and roll it into a long sausage and cut 6 to 8 equal pieces. Re flour your board, lightly and roll out a dough ball, quite thin and lightly brush with the garlic oil.
Sprinkle your spring onions and garlic over the top
then roll it up like a little swiss roll.
then roll that into a little snail
and roll it out to about 10cms. It will squish the onions, but that just makes the flavour come out more. Brush the outside with some oil on both sides…and then put it into a pan to coook for a few minutes on each side with the lid on…I have cheated and put it into the sandwich press before. You can now sprinkle some salt over the top before you serve.
and voila! Bill, you are a star for creating such a simple, yummy recipe…and now I have tweaked it, can continue to enjoy it.
This is a huge hit in our house! Now remember, if you want to use non gluten free ingredients, you can. It won’t change the amounts or anything. If you are after a kicking good cookbook by the way, I totally recommend Sydney Food by Bill Granger.
…enjoy! ~Ness xx
images ©Marley & Lockyer 2015